Got extra mashed potatoes in the fridge? Don’t let them go to waste! These Leftover Mashed Potato Cheese Puffs are crispy on the outside, cheesy on the inside, and insanely satisfying. Whether you’re planning a cozy brunch, prepping a party platter, or just want a snack with a little flair, this recipe delivers comfort food magic in every bite.
Table of Contents
Why You’ll Love This Recipe
- Golden & Crispy: Thanks to a breadcrumb-Parmesan coating, each puff bakes up with a perfectly crunchy shell.
- Melty Center: The mix of cheddar and Parmesan melts into the mashed potatoes for a gooey, savory core.
- Totally Customizable: Spice them up, stuff them, or go gluten-free—this base is endlessly flexible!
Ingredients
- 2 cups leftover mashed potatoes
- 1 egg (for the potato mixture)
- 1 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese (plus more for coating)
- 1/4 cup all-purpose flour
- Salt & pepper, to taste
- 1 egg (for egg wash)
- 1 cup breadcrumbs (panko preferred)
- Optional: fresh herbs, spices, or filling cubes (cheese or bacon)
How to Make Mashed Potato Cheese Puffs
Step 1: Prep the Mixture
In a mixing bowl, combine mashed potatoes, cheddar, Parmesan, flour, and one beaten egg. Season with salt and pepper. Mix until smooth and chill for 15 minutes (this helps with shaping).
Step 2: Shape the Puffs
Scoop out tablespoon-sized portions and roll them into balls. If you’re adding a cheese cube or bacon piece inside, now’s the time to tuck it into the center.
Step 3: Set Up the Coating Station
Prepare two shallow bowls:
- Bowl 1: Beaten egg for dipping.
- Bowl 2: Breadcrumbs mixed with Parmesan.
Dip each puff into the egg wash, then coat it in the breadcrumb mixture, pressing gently for an even crust.
Step 4: Bake to Perfection
Place the coated balls on a lined baking sheet and bake at 400°F (200°C) for 18–20 minutes, or until golden and crisp.
Step 5: Serve and Enjoy
Let cool for a few minutes, then serve warm with your favorite dips—think marinara, ranch, or garlic aioli.
Easy Variations
- Herb it Up: Add chopped parsley, chives, or thyme for freshness.
- Bring the Heat: Mix in cayenne, smoked paprika, or chili flakes.
- Gluten-Free: Use GF breadcrumbs and flour.
- Air Fryer Method: Cook at 375°F (190°C) for 10–12 minutes, flipping halfway.
- Stuff It: Hide a surprise cube of mozzarella, bacon, or jalapeño inside each puff.
Pro Tips
- Chill First: If the mixture is too soft, refrigerate the shaped balls for 15–20 minutes before coating.
- Breadcrumb Boost: Homemade or panko breadcrumbs offer the crispiest results.
- Reheat Right: Store leftovers in the fridge (up to 2 days) and reheat in an oven or air fryer to keep them crispy.
Serving Ideas
- Elegant Starter: Garnish with microgreens or edible flowers.
- Brunch Favorite: Serve with coffee, fresh juice, or a fruit salad.
- Snack Board Hero: Add to a spread with sliders, veggie sticks, and dips.
Final Thoughts
These crispy mashed potato cheese puffs turn everyday leftovers into something truly crave-worthy. They’re simple, fun, and sure to become a repeat recipe in your kitchen. Whether you’re cooking for guests or just treating yourself, they deliver big flavor in small bites.
Have you tried something like this before? Got a favorite twist or dip? Drop your ideas in the comments below! 🧄🧀
